Brown Butter Sage Gnocchi Recipe
gnocchi, brown butter sage sauce, fennel, kale, roasted butternut squash, topped w/ vegan parm
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top. Drain and set aside.
Prepare the Brown Butter Sage Sauce
In a large skillet, melt the vegan butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5–7 minutes. Be careful not to burn the butter.
Sauté Fennel and Kale
Add the sliced fennel to the brown butter and sauté for about 3 minutes until it starts to soften. Then add the chopped kale, cooking until wilted, about 2-3 minutes.
Combine and Serve
Add the cooked gnocchi to the skillet, tossing gently to coat in the brown butter sage sauce. Stir in the roasted butternut squash. Season with additional salt and pepper to taste. Serve warm, topped with vegan parmesan cheese.